My Chocolate-Sauerkraut Cake Demands Seconds

The sauerkraut through my Chocolate-Sauerkraut Cake tastes like coconuts.


Today I have an easy and delicious chocolate cake to share with you. My Chocolate-Sauerkraut Cake recipe has an unusual ingredient of sauerkraut, which may not sound appetizing in a dessert but is what make this delicious cake extra moist with what may fool you as coconut instead of sauerkraut!

What you will get is a hearty sheet cake that really goes over well with the family or friends. Finish this off with your favorite white or chocolate frosting and serve. Then wait for the compliments to
start rolling in.

You can use buttermilk or sour milk. If you happen to find your milk just went sour, this is a great recipe to save you from throwing it out. Then again if you don’t want to run to the grocery store for buttermilk, you can simply make your own by adding a tablespoon of lemon juice to the cup of milk needed.

Be sure to use your measuring spoons for the baking soda and baking powder and level with a knife to produce the best growing cake. Don’t think that giving your recipe a heaping spoon or skimping on the amount will help make your cake grow more because it will do the opposite.

Another tip that I want to mention is sifting the dry ingredients together, especially when dealing with baking soda. Just adding your measured baking soda alone to the batter can give that awful taste of a sour spot. Sifting everything together solves that problem.

I hope the next time that you don’t know what to do with that can of extra sauerkraut that you will make my cake.

If you love chocolate cakes and want another great recipe to use sour milk, I hope you try my Moist Chocolate Cake With Mocha-Fudge Frosting.


My Chocolate-Sauerkraut Cake


1/2 cup or 1 stick of margarine (not spread)
1-1/2 cups of sugar
2 cups of flour
3 large eggs
1/2 cup of unsweetened cocoa powder
2 teaspoons of vanilla extract
1 cup of buttermilk or sour milk
1 teaspoon of baking powder, leveled
1 teaspoon of baking soda, leveled
1 cup of sauerkraut, drained, rinsed, chopped



Sift the dry ingredients together in one mixing bowl.

In another mixing bowl, cream the butter with the sugar thoroughly.

Add eggs, one at a time, beating well with your electric mixture until combined before adding to the creamed butter-sugar mixture.

Take the vanilla and the milk and slowly start adding it to the creamed ingredients alternately with the dry ingredients until everything is added.

Stir in the sauerkraut.

Grease and flour a 9 x 13-inch baking pan.

Pour the batter in your prepared sheet cake pan and bake in a 350-degree oven for about 35-40 minutes.

Test with a toothpick or slender knife to see if anything sticks.



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